21st June 2017 – Food Safety 101

Today is a full day of training, and at 8:45 Rhonda and I head towards Base 2 for our Back to School day.  From 9-4, we’ll be in classroom learning about Food Safety.  In Canada, you’re not really allowed to work in food and beverage without passing this, so it’s something we need to pay attention to.

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Unfortunately, that’s easier said than done.  This class just drags on and on – I’m getting flashbacks to my History classes where I struggled to not fall asleep, it’s not the most engaging lecture I’ve ever been in.  Everyone prays for a break, and most of us seem to stay awake by doodling in the books we’ve been gifted that has all the information we need.

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The one bright side to the class is the videos.  Some of them are ridiculous and dull, but some are case studies, reconstructing incidents at restaurants that went badly wrong and retracing the steps to show how it could be avoided.  I like reconstruction documentaries, so these could actually keep my attention.

The biggest downside though, is we had to speed through several of the sections since they weren’t relevant to 90% of us, but they are in the test.  In hindsight, I should have just read the book (honestly think I would have retained more if I’d done that rather than try to pay attention).

Although had I done that, I would have missed Whistler F&B’s favourite acronym – WYFH!  Which stands for WASH YOUR FUCKING HANDS! (or, when there are guests around, ‘filthy hands’).  If you can remember that, most health issues will be happily avoided.

When it came to do the test, we were given 50 questions (randomised, so nobody could look at their neighbour’s answers), told to close our books and answer multiple choice.

This was a weird situation – most of the questions I was pretty confident about, but there were at least four that were focused on the parts of the book we sped over.  The teacher glossed over them and I’d never read that part of the book, so I had to guess the answers.  The worst part however, was when I was looking at 4 ‘C’ answers in a row, and my logic brain insisted that couldn’t be right.  Yet I would bet significant cash on the first 3 C’s being right, and it was 50/50 on the fourth.  I ended up asking for help (he couldn’t give me the answer, but he could agree with me), and the fourth C was right.

I checked and rechecked, but there were about 10 questions I was apprehensive about.  I know there’s at least one I got wrong, but will hopefully find out in the next few days if I passed, or if I need to retake the test in order to keep my job.

Pushing that worry out of my head for now though.  Tomorrow I’m finally heading up to Rendezvous for my very first proper shift!  Wish me luck!

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20th June 2017 – BOH Training

Woke up ridiculously early considering that I don’t have to go to training until 12:30. However, everyone else in the flat is equally excited and nervous, so come the morning we’re all awake and hanging around for the time we can head down the hill for the gondola.

Today we get Back of House training, with both Whistler and Blackcomb employees being told to meet at the Roundhouse for 1pm.  In order to get there in time, we have to be on the gondola for 12:30, and to miss the rush, my flat decided to head out at 12 so we could hop on at 12:15.  Given that it’s lunchtime, it’s a smart idea because there’s quite a few guests in line and staff do NOT get priority.

I’m in a gondola with my roommate Rhonda, who hasn’t been up the mountain yet, and two guests.  As an ironic twist, today happens to have the nicest weather I’ve seen since arriving in Whistler – its beautifully sunny with only a small overcast on the mountain.  Typical considering it’s the first day I don’t have free – but we did get the small consolation prize of spotting our very first black bear on the mountain as we climbed upwards.

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We got to the Roundhouse for 12:45, and managed to run into a group of other new workers hanging around the entrance.  We hadn’t been told where to go, so we were depending on numbers while we waited for someone to appear.  Although we did slip up to the roof for a short time to check out the view.

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On the way back to the ground floor, we run into Dan, one of the supervisors at the Roundhouse, who guides us to the meeting room we’ll be using.  There’s brownies, coffee and tea, and everyone hangs around while waiting for the last of the group to appear.

Nobody really told us what was going to happen at BOH training, but it’s mostly an induction followed by a physical tour.  When we’re all seated, we go through Whistler Blackcomb’s important rules – the Three R’s (Reliability, Responsibility and Relations), and TOFU (Take Ownership and Follow Up).  These are the mantras that everyone at Whistler Blackcomb needs to follow, even if you’re back of house.

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We also get 20 minutes with the woman in charge of Waste Management.  Whistler Blackcomb takes recycling very seriously, and at the moment, their methods and organisation means that 70% of all waste on the mountains is recycled or composted.  It’s hoped to reach 100% in the next ten years, but it’s still very impressive when you think just how many people come through this mountain in a season.

This is when the groups all separated for their physical tours.  Us Blackcomb workers were led out by our boss Fraser (or Frae as he seems to prefer) and hopped onto the Peak to Peak gondola to head to our mountain.

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The view this time is amazing – the lack of fog or clouds means you can see for miles, and just how impressive this gondola is, becomes obvious.  It’s insane to see – the entire thing had to be helicoptered up, and even knowing that, I can’t wrap my head around how they managed to do it.

Weather’s good at Blackcomb too, and this time I get to see some of Blackcomb’s resident furry mascots – the marmots.  These are adorable bundles of fur that hang around the Rendezvous area, and are some of the creatures that give Whistler its name thanks to the high-pitched whistle they often give out.  They’re found all over the mountains, but are often mistaken for beavers.

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When we get to Rendezvous, we get our first look at the kitchens, which are much bigger than I expected, but full of thin corridors.  You’re expected to be loud and announce whatever you’re doing to avoid causing any collisions.  Considering how many I suffered at Samesun, it’s going to be hard to get into the habit of shouting, but it’s that or risk getting whacked by boiling hot water or sharp knives.  I also see my old friend the slicer (which I haven’t used in almost 8 years), as well as a bunch of fancy pieces of equipment I’ve never used before.  None are to be used without training, but I’m expecting to get acquainted with the gear in a few weeks.

The storeroom is downstairs, but has an elevator so we don’t throw out our backs, and then we head to Christies.  This is a sit in restaurant in Rendezvous that’s a lot pricier than our section, but hosts some of the best views on the mountain, and according to Frae, has some of the best food you can get in Whistler.  Sadly, we don’t get a lot of benefits to use here, so it’s something to save as a treat.  It’s not going to open until the end of June, so we can enjoy the balcony views until then though.

Once we’ve had our tour, we’re sitting in Christies for the Safety speech.  Whistler Blackcomb take safety very seriously – out in the mountains there are deaths every year (usually in winter, but summer incidents do happen) so minimising what happens in the facilities is very important.  That said, you get injured on the job, the job will take care of you (you need insurance for any injury, but you’ll get paid for whatever time you miss off work so long as the injury happens on the job).  It’s not likely we’ll get badly injured, but the safety speech is the first step to guaranteeing it.

The induction finishes around 4:30, and most head back down on the chairlift.  I need to go to IGA though, so I hop back on the Peak to Peak to take the gondola back down to Whistler rather than trying to get from Blackcomb to Whistler (way too many hills).

I did plan to cook tonight, but honestly it seems like too much effort, so while at IGA I grab a baked potato with chilli, and decide to have it with everything.  Unfortunately, it also comes with sour cream, and I’ve learned the hard way I cannot eat sour cream in Canada.  It’s very tingly, and I always feel nauseous when I eat it.  Frustrating considering I love sour cream and have eaten it dozens of times in the UK and Australia without issue.  Don’t know what they’re doing to it in Canada to make me so repellent to it.

Tomorrow is a very dull day of Food Safety training at the Cabin.  It’s from 9-5, and I’ve been warned it’s a bit of a bore.  Once it’s over though, I’m ready to start working, so roll on training day!

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18th June 2017 – Whistler Blackcomb

Last night I tried sleeping on top of the blanket accommodation provided and used my throw as a blanket and it was a marked improvement for sleeping.  Definitely what I’ll do until I get the mattress protector.

Today I decided to head up Blackcomb to check out the Rendezvous Restaurant I’ll be working in, and then hop on the Peak to Peak Gondola to check out Whistler.  However, when I make my way down to Blackcomb’s village, I’m surprised at the sight of a market.

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It’s a farmer’s market that runs every Sunday in the summer (at least, I assume it’s summer only), but as it’s a resort town, this is an expensive farmer’s market.  Everything looks good, but the clothes and jewellery carry hefty price tags, and the food is a little more gourmet than I’d expect to see.  Did spot the Cannoli King stand that I saw at Italian Drive too, so finally managed to get a cannoli.

Once I’d given it a once over, I headed over to the chairlifts.  There are multiple ways to get up both mountains, but in the summer only a handful are open.  For Blackcomb, the Magic Wizard chairlift is the only option, so I scan my pass and hop on my first chairlift of the season.

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It’s a little bit terrifying.  I’ve never really done a lot of chairlifts, but the safety bar is only held down by your feet (and I saw quite a few people on my way down the hill who had just let it bounce back up) so it’s kind of nerve wracking when you start getting higher.

It takes some time to make it to the midway stop, where you have to hop onto the next chairlift up to the top of Blackcomb.  This lift is a lot steeper, and for today, a lot less picturesque.  The cloud is extremely heavy, and it’s hard to see anything.  The snow haze is so bad my eyes start burning and I wish I’d remembered to bring my sunglasses.  I have to look away to avoid the headache.

However, within ten minutes, I’m looking up at my first sight of the Rendezvous Restaurant on the mountaintop.  It’s difficult to see in the haze, but it’s a big building.

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I check inside, and I’m really happy to see it’s fairly simplistic inside.  I knew it wasn’t fine dining, but the setup looks like it’ll be easy enough to pick up even if I have to swap around stations.  I’ll be on the Mexican stand for the first few days, and pretty confident I can pick it up quickly.

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There are some things you can see up here, including a glacier, but the weather’s so bad I don’t bother, and instead hop on the Peak to Peak Gondola to go check out Whistler.

The Peak to Peak Gondola is the World Record holder for the highest and longest above ground cable car in the world.  It’s also one of the longest and comes with a handful of glass bottomed ones so you can see the land below.  I’m not in one of those since I didn’t want to wait and the weather is so bad, the gondola is basically running through cloud.  Right up until you get to the valley between the mountains…

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This is like being in the worlds weirdest airplane.  The clouds are just above your head and the ground below is crystal clear.  You can see the forest and the river, and the village in the distance.  It’s such a strange place to be.

Then it’s back into the clouds, and five minutes later I arrive on the top of Whistler mountain.

This is the more famous of the two mountains, and you can tell from the top – there’s a lot more to do.  There’s hiking, a free tube hill, and the Roundhouse, another restaurant where I’ll be doing some of my training.  It’s similar to the Rendezvous, only a lot bigger and with a slightly different menu.  I end up having lunch here and using the Wi-Fi, which is ridiculously good for how high we are, before wandering out to check out the tubing.

This is just a small hill still covered in snow with a bunch of inflatable tubes for people to slide down in.  It’s completely free and unsupervised, so basic etiquette is involved.

However, as I’m there, I find there are two groups who keep hogging the tubes.  I’ve had one shot and handed my tube to a kid whose been waiting, but you’ve got a lot of kids just hanging around trying to have a shot only to be told ‘their friend needs it’ or ‘one more go.’  I end up slipping into the line and asking for a tube to give them to the kids waiting.  Inadvertently, I end up starting a line and people start coming up to me asking if I’m responsible for the area.  I’m not wearing anything that could look official, but apparently me trying to get people to share tubes makes me the supervisor.  I admit I don’t make it any easier when I start yelling at people to ‘move to the left’ when they keep hanging around the bottom and holding up the next lot of tubers.

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I get about 4-5 shots before I decide to head on down the mountain.  I’ll need to come up when the weather’s nicer to try out the hiking, but for now I’ll just grab the gondola straight down to Whistler village.  It does technically stop mid-way, but you’re told just to stay inside and head to the next stop.  Again, the weather is pretty miserable and what I can see is lacking, but unlike the chairlift, I’m safe from the elements.  Not looking forward to the chairlift in miserable weather.

 

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17th June 2017 – Whistler

I was right, that mattress is gonna kill me.  Mattress padding is number one on the list of things to buy.

Don’t really have a plan for today, but figure I’ll wander round Lost Lake and then go from there.

There’s plenty of places to hike and explore in Whistler, but one of the easiest routes is most like Lost Lake, since the majority of it is paved and only takes about 20 minutes to get there, then 20 minutes to do the loop.

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Lost Lake is beautiful – a small(ish) lake in the mountains.  In July and August, it’s the perfect place to swim, but right now it’s a little too cold, so look and don’t touch.  I loop around the lake, heading down the nature trails and appreciating the flowers, before heading back into town.

It’s going to be a while before we can get a delivery here, but the girl at the reception tells me there is one second hand shop in town.  It needs a bus ride, but it’s right next to the recycling centre, and will probably have some things that I need.  Thankfully Canada’s a friendly enough place that the bus drivers will even announce what stop when you’re unfamiliar with the area, and I got off without issue, despite having no clue where I was.

The Reuse It Centre is the closest thing Whistler has to a charity shop.  Attached to the recycling centre, people drop off anything that still has some life in it and sell on.  It’s mostly clothes, but has bedding, electronics, bikes and kitchen wear.  I first start looking at pots and pans – there’s two pots that might be worth grabbing, and some cutlery, but I’m reluctant to buy for some reason.  Maybe I’ll come back when I’m absolutely certain what I need.

I do however manage to find the jackpot in a comforter (they only get in a few and I managed to grab one in great condition), a few cushions for the living room, a lighter jacket so I don’t have to keep wearing my winter one, some glasses and a few mugs, so it’s definitely not a total loss.

Not sure what I’ll do tomorrow – probably try and go up the chairlift and see the Rendezvous before I have to work there, but we’ll see.

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16th June 2017 – Farewell Vancouver

I’ve spent most of this month working and recovering, but it’s finally time to move on to Whistler and start what I came to this country to do!  I leave my short-term flat and spend the night in the Samesun Hostel using the WHC’s free night, and around 9:30 I drag my bags into the common room for the bus at 10.

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Originally, I just had my normal bags and one additional carry on, but we’ve been hearing horror stories via Facebook about the state of the rooms in Whistler, being warned to bring mattress toppers/pillows and quilts, so a bunch of us went shopping at Walmart for new bedding.  Thanks to this, everyone is lugging around several bags…much to the dismay of the driver who had to try and drag all of these cases and bags into his very small bus.  Ended up filling the back of the bus with the cases and shoving shopping backs above our heads.

It takes about 2 hours to get from Vancouver to Whistler, and the drive is a beautiful route through the lakes and mountains of the West Coast.  The best part of the trip for me though, was discovering my seat mate is an anime fan – at least one person I can gush about my favourite thing about!

Whistler is a small village, but designed for tourist’s right from the get go.  All the buildings are brightly coloured and feel almost fake in their design.  Like a cartoon rendition of what a snow chalet town would look like.  Pretty, but kind of eerie.

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As for us, the bus spiralled up the mountain until we came to a collection of yellow buildings, that look a lot like my old student accommodation.  The staff are outside to greet us, and since we’re a small group of 20 or so, we get processed pretty easily (although I have an issue with my credit card that means I need to check out CIBC soon).  I’m staying in one of the newer buildings that has a gym, but I am on the fourth floor (yay for stairs).

Okay, so despite searching the Internet for quite some time, finding accurate information on the staff accommodation is hard.  As such I wasn’t really sure what to expect, but assumed it would be similar to student accommodation – and I’d have 3 flatmates as that’s something I could confirm.

I was more or less right on these – the flats are 2 bedroomed with a bunkbed in each, along with a living area, bathroom and small kitchen.  No oven, just a hob – but there are ovens in the lounge areas on each floor.  In the bedrooms, you have a set of drawers (3 drawers for each resident) and a chunk of coat rail to share.

All in all, it’s not a bad setup.  It’s more storage than I expected (though gutted there’s no real option or space for a desk), and there’s only one roommate (in the room I share) which means I’ve got the top bunk, which I can live with.

Whistler Blackcomb Staff Accommodation

Unfortunately, our roommate is new too, and that has resulted in something we didn’t prep for.  The flats kitchen does not come equipped with anything standard.  What’s left is what the previous roommates left behind.  And our flat’s previous owners were frugal.  There’s no pots, very little cooking utensils (although plenty of cutlery) and not many mugs or cups.  We’re going to have to hunt down more by the looks of things.

The bedding is also a little terrifying – the mattress is more like a slab of foam.  I can tell just by looking at it that I’m going to be in agony if I try to sleep on it, so getting a mattress topper suddenly jumps to the top of my to do list.  Bedding seems fine, just very thin, so need to see about a comforter too.

Once we’ve dumped our bags, a girl from WHC who left last week shows up and offers to escort us to where we need to go for our staff cards.  We need to head to The Cabin which is only five minutes away from these buildings, and sort of on my way for when I head to the chair lift.  Only takes about ten minutes to get processed (basically give them ID, bank details, work visa, SIN number and criminal record check and they give you a temporary card for the weekend), and then we’re reversing and heading down something charmingly named ‘Staff Hill’ for uniforms.

This is the hill people working in town or at the Roundhouse have to walk up and down each day.  It’s ridiculously steep since the accommodation is about 400 metres about the village, and an absolute nightmare to hike up afterwards.

The village itself is a little like Vancouver – it’s separated into separate villages, although I’m not sure if there’s a pattern to the design.  The main area is obviously home to the chairlift and gondola, along with the end of the mountain bike trail.  The second half is home to the cinema and a lot of restaurants and shops, and leads into Olympic Village, which hosts the silver rings and a children’s playground.

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Our stop is in the first village, and I’m grateful for the guide because I’d never have found it on my own.  It’s tucked into a corner, hidden behind a bike shop.  As it turns out, I didn’t need to come anyway, because my job is classed as Back of House, and they only have uniforms for Front of House when it comes to the Rendezvous.  I’ll get my uniform at work, or so they say.  I’ll clarify at training next week.

I separate from everyone then to get my card issue sorted at CIBC (in Olympic Village), and then just wander around to see Whistler in its summer glory.  First thing that strikes me is the prices – even a simple slice of pizza is a good 1-2 dollars more than I was paying in Vancouver.  Even food in the shops is pricy.  Really looking forward to getting one free meal a day at work – it’s probably the main reason I’ll survive.

I head back up to the room after that – and boy if I have to go up and down this sucker at least once a day I’ll definitely get fit pretty quickly.  It’s also a great deterrent for buying sugar or chocolate.  If you have to walk down Staff Hill to get it, by the time you’ve walked back up, you’ll have earned it.

I don’t start training until next week, so I have the weekend to get my bearings before everything gets busy.

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May – Living in Vancouver

With just under a month before I can have permanent plans to work with, my first point of order is to find a job.  Canada is expensive, and my savings are starting to fritter away.  Luckily, due to the time of month, the Samesun hostel is looking for staff in quite a few areas.

Here’s the thing about Canada – working for accommodation is technically illegal, so hostels have to pay you.  It’s minimum wage, but there are a lot of additional bonuses, including a reduced rate for staying at the hostel.  Not that this will be much use to me come May, as the Samesun increases it’s prices for the Summer then, and again in June.  Even with the discount, 20 hours a week won’t cover the rent, so I’ll have to find somewhere else to work.

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I end up getting a job in the kitchen, working the Breakfast shift.  The hostel offers a free breakfast from 7:30-9:30, and with the traffic coming through the hostel, they need 2-3 people working each day.  Breakfast consists of bread, bagels, muffins, fresh fruit and oats – at 7am we have to bake the bagels (technically cooked, but we put them in the oven for 10 minutes to give them a freshly baked feel) and then make the muffins (which do come out of a mix and need at least 20 minutes to cook).  The first hour and a half is usually pretty calm, but between 8:30-9:30 the hostel really wakes up, and it’s all hands on deck.  Afterwards, we clean up and spend the last 90 minutes cleaning up the kitchen and bar for the evening staff.  It’s a steady 4 hours of work, and gets me 20 hours a week at least, as well as giving me most of the afternoon to explore Vancouver.

The hostel helps with that, by offering a daily tour each day to a different part of Vancouver.  The weather’s not great right now, so I skip a few of them until it clears up (also, some start at 10am and I’m still working).  The ones that start at 12 however, I can make.

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The first place I head to on a tour is Granville Island.  The is the second most popular tourist spot in all of Canada just due to the amount of traffic that comes through.  It’s biggest draw is the floating houses, the only place people can live on Granville Island (due to the loophole that the houses ‘technically’ aren’t on the island), and the giant market.  This hosts a food court, fresh produce, jewellery and other knickknacks, most of which are excellent quality (got my eye on some incredible antler/bone jewellery that’s pricy but oh so beautiful).  The island also has a lot of speciality stores, such as the broom store and glass blowing shop.

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Another day I head to Chinatown and Gastown, two very old neighbourhoods in Vancouver.  Chinatown is fairly similar to the one in Toronto, but Gastown is fairly unique.  It’s actually the oldest neighbourhood in Vancouver, with a funny story regarding its growth.  There were many people who worked in the area, but it was decided there wouldn’t be a tavern – if they wanted to drink, they had to go to a pub several miles away, so it was an 8 hour journey to get a drink.

The owner, quickly realising an opportunity, came to the workers with a keg of beer, and told them if they built him a pub in this area, they couldn’t have it.

The bar was built in 24 hours, and the area soon became a functioning town.  It burned down in a fire many years ago, but there’s a statue in honour of the man who began it all.

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The other most iconic item in Gastown in the steamclock, which plays a song every 15 minutes.  On the hour it plays the complete medley after playing the first three segments throughout the hour.

Both of these tours go to areas in walking distance of the hostel so are free.  However they also offer tours with a  private bus which cost $8 in order to pay for it.  These usually head to hiking spots, like Capilano and Lynn Canyon, but leave at 10am so I need to wait until I have a day off to head to them.

Come May, I get my job offer for Whistler!  I’m going to be a Food Service Attendant at the Rendezvous Restaurant on the mountain.  The job doesn’t start until June 19th though, so I need to hang around Vancouver a little longer.

Thankfully, I’m getting another boost to my finances.  The cleaning crew are desperate for someone to help out until they got someone long term, so I get several additional shifts each work to increase my wage.  Just in time considering the hostel price is about to go up.

Thankfully, I don’t have to worry about it for more than a few days.  Since I don’t want every penny I make going straight back into the hostel (seriously, considering hostels were limited to 16 hours a week in Australia for room and board, it feels more criminal for Canada to pay their staff and still not make enough to cover rent in that time bracket).  Right now I pay about $155 a week, but come May it goes to $200, and then up to $250 in June, and that’s WITH the discount.  Most of the backpackers working hear quickly go looking for different accommodation, so I started searching Craigslist and Roommate websites for short term options.

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I REALLY luck out when the very first place I view decides to take me then and there.  I’ll be sleeping on a couch in a one bedroom apartment with a Canadian girl in the Commercial/Broadway area.  It’s five minutes from the sky train station, 15 minutes from work, and will only cost me $450 for the month.  The couch is also relatively comfortable, so it’s a good deal all things considered.  My co-workers are having to pay about $700 for their rooms.

It’s also a relief to get out of the hostel and it’s constant epidemics.  I’ve been backpacking long enough to know that staying healthy is next to impossible.  Constant travelling and migrant populations in a closed area means that if one person gets sick, EVERYONE gets sick.  My entire room is infected in varying stages of cold and flu, and I’m not much better.  This is right after recovering from an ear infection, so I’m not in good shape.

As an added bonus, the day I think I’m almost completely over whatever was infecting me?  I get hit with a different strain and get knocked out for ANOTHER week.  Positive it was a different strain as the symptoms were very different both times.  The second strain comes with a cough that I STILL haven’t managed to shake.  Not great now that I’ve also got more shifts to work.  The second week I work cleaning, I’m working a full five shifts and it nearly kills me.  Thankfully the next week I’m down to two, and I start to recover for good.  All I have left is the cough.

…So naturally this is the point my teeth decide to be irritating and give me a near constant toothache.  It’s bad enough I actually fork out cash for the dentist to make sure there’s nothing seriously wrong.  The good news?  There’s nothing bad or dangerous happening.  The bad news?  They have no clue what’s causing it.  Current diagnosis is that I’ve started grinding me teeth and I’m inflaming my gums because of it.  Naturally a professional mouth guard will not be covered by my insurance and would set me back $400, so I’m making do with a pharmacy brand one just to see if it has an effect (it does, and teeth are fine now).  And after that financial setback?  My illnesses mostly clear up, except a cough that WILL. NOT. DIE.

 

 

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7th April – Working Holiday Club Interview

So…yeah, it’s been nearly 2 months without an update.  This was equal parts distraction and illness – I’ve been all over the place in April mentally, and spent most of March combatting multiple different illnesses.  I’m starting to forget what it is to be healthy.

Anyway, after a few days in Vancouver, the day of my interview finally arrives, and I’m stuck trying to figure out exactly where to do it.  The hostel doesn’t have a quiet room like I’ve been used to in other hostels, and due to the time zone differences (with my interviewer being in Australia), my interview will be at about 10pm on a Friday.  There’s no hope of finding somewhere quiet in the hostel at that time, so my only option is to find an internet café.  A quick google search finds me one just ten minutes away, and that morning I head in to see if I have to book a computer, and to see if they have the necessary equipment for a Skype call.  They say I just have to show up, and yes, they have the tools.

Of course, when I arrive at 9:45 to prep for the interview?  They reveal they don’t have a webcam, only the headphones.  Before I can try and fix this problem, my interviewer calls me and asks if we can start it early since she’s ahead of schedule.  So despite this setback, all I can do is grit my teeth and power through.

Despite my lack of camera, the interview goes pretty well.  I’m trying for a food service job as it’s something I really enjoy and have a lot of transferrable experience.  Otherwise I’d head for cleaning, but the interviewer seems to like me and my skillset.  I’m in the running for either a Food Service Attendant job, or a Hot Bistro Worker.  I’d prefer Hot Bistro, but either would work out for me.

When the interview finishes, I feel pretty good about my chances.  Won’t find out if I get the job until the end of the month though, so now I need to figure out what I’m doing for a month.

 

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